Weibull’s distribution application on Escherichia coli, Staphylococcus aureus and Bacillus cereus survival evaluation

Weibull’s distribution application on Escherichia coli, Staphylococcus aureus and Bacillus cereus survival evaluation

Microbiological control in food production aims to provide consumer safe products by preventing the development of foodborne pathogens with a suitable process of heating, cooling, or reheating food. The aim if this work was to evaluate the survival of Escherichia coli, Staphylococcus aureus and Baci...

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Main Authors: Ávila-Sosa, Raúl, Aguilar-Alonso, Patricia, Cigarroa-Zárate, Juan Carlos, Gastélum-Reynoso, Gabriela, Vera-López, Obdulia, Navarro-Cruz, Addí Rhode
Format: Online
Language:eng
Published: Universidad Autónoma de Tamaulipas 2013
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/18
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spelling oai:ojs.pkp.sfu.ca:article-182015-09-30T10:10:25Z Weibull’s distribution application on Escherichia coli, Staphylococcus aureus and Bacillus cereus survival evaluation Evaluación de la supervivencia de Escherichia coli, Staphylococcus aureus y Bacillus cereus en una sopa utilizando la distribución de Weibull Ávila-Sosa, Raúl Aguilar-Alonso, Patricia Cigarroa-Zárate, Juan Carlos Gastélum-Reynoso, Gabriela Vera-López, Obdulia Navarro-Cruz, Addí Rhode Modeling microbial sur­vival Weibull’s distribution. Modelización supervivencia microbiana distribución de Weibull Microbiological control in food production aims to provide consumer safe products by preventing the development of foodborne pathogens with a suitable process of heating, cooling, or reheating food. The aim if this work was to evaluate the survival of Escherichia coli, Staphylococcus aureus and Bacillus cereus in soup using the Weibull’s distribution at different temperatures. Samples of Soup were inoculated with each of these microorganisms, incubated at three different temperatures (40, 50, and 60 °C) and analyzed at different time intervals. With the data obtained, growth curves were obtained and adjusted to the Weibull’s distribution. Growth kinetic studies showed that all microorganisms can develop and reproduce satisfactorily at 40 °C, however, at 50 °C the bacterial load was maintained for a short time and then began to drop without reaching death. Finally,at 60 °C bacteria decreased sharply until reaching death. The Weibull’s distribution analysis indicates that, at the end of each experiment, surviving bacteria remain, thus corroborating that they possess adaptive mechanisms that are activated when they undergo stressful conditions. The ideal temperature to keep cooked food in microbiological safe conditions is above 60 °C. Below this temperature some microorganisms remain viable. El control microbiológico en la producción de alimentos tiene como finalidad suministrar productos inocuos para el consumidor. El factor primordial para evitar el desarrollo de microor­ganismos patógenos es un adecuado calen­tamiento, enfriamiento o recalentamiento del alimento. El objetivo general de este trabajo fue evaluar mediante la distribución de Weibull la su­pervivencia de Escherichia coli, Staphylococcus aureus y Bacillus cereus en una sopa industriali­zada sometida a diferentes temperaturas. Diver­sas muestras de la sopa se inocularon con cada uno de estos microorganismos y fueron incuba­das a tres diferentes temperaturas ubicadas en la zona de peligro (40, 50 y 60 °C). Se analizaron y se incubaron muestras a diferentes intervalos de tiempo. Con los datos obtenidos se realizaron curvas de crecimiento o muerte que se ajusta­ron a la distribución de Weibull. Las cinéticas mostraron que las tres bacterias se desarrollan y reproducen satisfactoriamente a 40 °C, sin embargo, al incubarse a 50 °C, la carga bacteria­na se mantuvo por un periodo de tiempo corto y posteriormente comenzó a disminuir sin llegar a la muerte. Finalmente, a 60 °C la carga mi­crobiana disminuyó considerablemente hasta alcanzar la muerte. El análisis con la distribución de Weibull determinó que al final de cada experi­mento permanecieron bacterias sobrevivientes, corroborando que poseen mecanismos de de­fensa que son activados cuando se someten a condiciones de estrés. La temperatura ideal para mantener un alimento cocinado en condiciones de inocuidad es por arriba de los 60 °C, ya que temperaturas por debajo de estas permiten lasupervivencia de algunos microorganismos re­sistentes. Universidad Autónoma de Tamaulipas 2013-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/18 10.29059/cienciauat.v7i2.18 CienciaUAT; Vol. 7 No. 2: January-June 2013; 49-55 CienciaUAT; Vol. 7 No. 2: Enero-Junio 2013; 49-55 2007-7858 2007-7521 eng https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/18/21
institution CIENCIA UAT
collection OJS
language eng
format Online
author Ávila-Sosa, Raúl
Aguilar-Alonso, Patricia
Cigarroa-Zárate, Juan Carlos
Gastélum-Reynoso, Gabriela
Vera-López, Obdulia
Navarro-Cruz, Addí Rhode
spellingShingle Ávila-Sosa, Raúl
Aguilar-Alonso, Patricia
Cigarroa-Zárate, Juan Carlos
Gastélum-Reynoso, Gabriela
Vera-López, Obdulia
Navarro-Cruz, Addí Rhode
Weibull’s distribution application on Escherichia coli, Staphylococcus aureus and Bacillus cereus survival evaluation
author_facet Ávila-Sosa, Raúl
Aguilar-Alonso, Patricia
Cigarroa-Zárate, Juan Carlos
Gastélum-Reynoso, Gabriela
Vera-López, Obdulia
Navarro-Cruz, Addí Rhode
author_sort Ávila-Sosa, Raúl
title Weibull’s distribution application on Escherichia coli, Staphylococcus aureus and Bacillus cereus survival evaluation
title_short Weibull’s distribution application on Escherichia coli, Staphylococcus aureus and Bacillus cereus survival evaluation
title_full Weibull’s distribution application on Escherichia coli, Staphylococcus aureus and Bacillus cereus survival evaluation
title_fullStr Weibull’s distribution application on Escherichia coli, Staphylococcus aureus and Bacillus cereus survival evaluation
title_full_unstemmed Weibull’s distribution application on Escherichia coli, Staphylococcus aureus and Bacillus cereus survival evaluation
title_sort weibull’s distribution application on escherichia coli, staphylococcus aureus and bacillus cereus survival evaluation
description Microbiological control in food production aims to provide consumer safe products by preventing the development of foodborne pathogens with a suitable process of heating, cooling, or reheating food. The aim if this work was to evaluate the survival of Escherichia coli, Staphylococcus aureus and Bacillus cereus in soup using the Weibull’s distribution at different temperatures. Samples of Soup were inoculated with each of these microorganisms, incubated at three different temperatures (40, 50, and 60 °C) and analyzed at different time intervals. With the data obtained, growth curves were obtained and adjusted to the Weibull’s distribution. Growth kinetic studies showed that all microorganisms can develop and reproduce satisfactorily at 40 °C, however, at 50 °C the bacterial load was maintained for a short time and then began to drop without reaching death. Finally,at 60 °C bacteria decreased sharply until reaching death. The Weibull’s distribution analysis indicates that, at the end of each experiment, surviving bacteria remain, thus corroborating that they possess adaptive mechanisms that are activated when they undergo stressful conditions. The ideal temperature to keep cooked food in microbiological safe conditions is above 60 °C. Below this temperature some microorganisms remain viable.
publisher Universidad Autónoma de Tamaulipas
publishDate 2013
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/18
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